Lamb Eggplant Tagine with Green Beans and Olives.
So I just adore my tagine cooking vessel and this recipe of Lamb Eggplant Tagine with Green Beans and Olives is just another Moroccan seasoned entrée that is simply delicious, nutritious and best of all so easy and quick to prepare! After prepping the vegetables and marinating the lamb, you can have this on the table in less than 20 minutes!! Enjoy Lamb Eggplant Tagine with Green Beans and Olives on a bed of organic basmati rice and a cucumber artichoke and tomato salad!
1/4 cup extra virgin olive oil
4 strips of grass fed lamb tenderloin, cut in cubes and seasoned with
2 tablespoons moroccan spice blend, (Victoria Taylor is a good one)
1 organic eggplant, cut lengthwise strips then in cubes
1 organic onion, cut in large pieces
Organic carmen red pepper, cut in rings
1/2 teaspoon each of salt, pepper and Kashmiri pepper
1 large organic tomato, cut in wedges
1/2 pound of trimmed organic green beans, keep whole
1/2 cup pitted green olives, castelvetrano are good
A dredge of lemon juice and a bit of water
You can make this recipe in a large chef’s pan but a tagine cooking vessel is best!
Season the lamb in the spice blend
In a tagine cookie vessel, heat olive oil to medium high
Add the eggplant, onion and red pepper, season with the salt and peppers
Now add the seasoned lamb and stir fry until meat is brown, about a minute
Stir in the tomato wedges, green beans and olives
Add a bit of water if need and dredge with the lemon juice
Cover the tagine and turn off the heat, the dish will continue to cook
Serve Lamb Eggplant Tagine with Green Beans and Olives over a bed of basmati rice and ENJOY!!!
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